Reply With QuoteI don't think there's a better cut than ribeye for flavour so it would be that for me.
Just a quickie, I was hoping some of our resident carnivores might steer me in the right direction!
I'm off into Manchester with the wife on Saturday to celebrate our wedding anniversary. 6th this year, but we were too skint to celebrate our 5th last year so we're pushing the boat out a little bit.
I have my eye on the Argentine steakhouse Gaucho for an early evening meal, I've heard very good things. Just downloaded the menu and there are some mouthwatering sounding goodies on there.
I'm going steak obviously, and it's generally a nice fillet or sirloin for me, but they do have a good selection of "special cuts" which they claim are exclusive to them, and not at bad prices either (these are actually a bit cheaper than the standard cuts!)
I'll cut and paste the half dozen selections, if anyone can make a recommendation I might well give it a whirl, otherwise I may be Mr Boring and have a bash at the tasting plate.
Cheers in advance.
SPECIAL CUTS
Unique to Gaucho
Tasting Plate
Three of our most popular cuts – chorizo, vacío and entraña fina
£37.45
450g
Media Luna De Vacío
Tender flank marinated in garlic, parsley and olive oil
£32.45
400g
Entraña Fina
Succulent marbled skirt, marinated in ají molido, smoked garlic, parsley and olive oil
£23.25
300g
Tapa De Ancho
Top of the rib-eye
£26.75
300g
Picaña
Top of the cuadril
£22.95
300g
Trio of Medallions
The most tender and lean cuts of lomo, ancho and lomito de cuadril
£31.45
300g
Lastly, is there a reasonable Argentinian red I should be trying? The place seems a bit nice to be having a pint of stella with a fancy steak. I rarely drink wine but again, a good recommendation might just steer me. They claim to have the most extensive Argentine wine-list in the UK.
I don't think there's a better cut than ribeye for flavour so it would be that for me.
Aye, ribeye washed down with the best Malbec you can afford.
Ribeye is a damn good shout, I just wondered if anyone had tried any of the above.
Honestly I'm a bit spoiled for choice, our regular local (Italian) that we generally end up at has a rubbish steak selection so I'm buzzing about this more than the night out on the town!
I had a business meal there about 5 years back and picked up the tab for client entertainment. I honestly can't remember what cut I had but would have been rib eye or fillet and all the food was excellent. The wine was also excellent and we got through far too much (hence not remembering what i ordered). Great place though and would happily return for another good night
Me and the Mrs go to Gaucho every year to celebrate birthdays. I'd definitely recommend the ribeye
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The 'specials' seem to be the rougher cuts.
Stick with the proper stuff. Usually fillet for me but recently, I've started to enjoy serlion again.
Have a lovely evening.l!
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Last edited by Analogue; 11th September 2017 at 03:00.
^^This Kev^^ Have a great night and congratulations.Originally Posted by Seamaster73
Rib eye or sirloin for me. Medium rare. And I'd actually go for one of the house reds if they have such a thing. The house wines rarely disappoint in a good restaurant.
Quite agree
Flatiron is a nice compromise between flavour and tenderness.
I always go for the Churrasco at Gaucho
I was at a restaurant owned by the same people as Gaucho last night in Reading. I also think I have been to all of the other Gauchos other than the Manchester one many many times. Had the same as I have which was fillet medium rare and as a really good bottle of Malbec. Chunky chips, garlic green beans and sautéed mushrooms on the side. Very nice it was!
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Flank/Skirt is very popular in South America, it has a lot of flavour but needs to be cooked perfectly or can very easily turn out tough.
If it was me, I'd be joining the others in a good ribeye.
Oh yes!!!
Add not having to get up for work the next day and you have a nirvana moment in the making.
Possibly the less helpful post ever as I don't know the restaurant. I don't even know if their meat comes from Argentina.
But I know that in Argentina, the parillas will serve you the lower cuts. Forget your rib eye and your sirloin and welcome the short ribs.
They are very tasty if less refined than prime cuts, and benefit from being cooked the Argentine way (usually a bit too much for a prime cut). Don't forget the Chimichurri and a good Malbec.
'Against stupidity, the gods themselves struggle in vain' - Schiller.
Another vote for the churrasco, last time we went for the churrasco de lomo, very very nice. We actually shared this and got a couple of starters as well, the Argentinian sausages and seafood sampler I think. Along with a dessert and sides it was more than enough. Also can't go wrong with an Argentinian Malbec.
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Ribeye + Malbec = Heaven
Enjoy.
Been there twice before. 1st time had rib eye and was recommended by the waiter the rib eye cooked medium to medium well done so the marbling melts into the meat. Gorgeous!
2nd time had a trio of cuts and wasn't impressed at all - wish I would have gone rib eye again!
Hawksmoor is far better than Gaucho - best steak in Central Manchester
I think TZ has spoken…. Medium rare ribeye and Malbec were exactly my thoughts before scrolling down
Have a goodun mate!
Jeez, man up people with your wuss cuts. Go all the way for the T-bone. Get the best of both worlds!
The first thing your server should ask you is how you like your steak cooked. The fat content of the steak heavily influences the recommended preparation, so some cuts will be at their best served on the rare side and some need to more well done to be at their best. Without knowing your preference it is impossible to advise.
They will also bring a demonstration of all the cuts to your table when advising you at the point of order so don't feel you will be ordering blind
Enjoy, it is a nice place
Had a meal at Fazenda in Manchester on Tuesday night, was really good.
I usually have the spiral cut ribeye for two in Gaucho, because I'm greedy. If you haven't booked, then it might be a struggle to get in.
Hawksmoor is also great for a steak, and I also like Fazenda and BEM Brasil - they're all within a few hundred yards of each other off/around Deansgate.
Chateau Briand for me or th porterhouse if it's an option and will serve two, failing that a rib eye and a good Malbec
I'd also agree and put hawksmoor above gaucho
I used to go to this one a LOT via work, although not sure whether its the same organisation or not as I've never tried the Manchester one.
http://www.gauchosgrill.nl/site/nl/r...stationsplein/
After much messing around trying all sorts of specials I ended up back a medium rare Rib eye.
lol
Enjoy your evening OP.
Out of interest if I prefer well done, what is a good cut to have?
Ribeye (or T-bone) and Malbec for me
Try a medium well rump & see how you get on.
I'm sure you'll end up at a <medium ribeye eventually.
Went to Hawksmoor in Covent Garden last week - fantastic steak!
As always wherever possible I go for the Porterhouse :-)
That not possible then yes ribeye is also great.
I second Porterhouse @ Hawksmoor
The beauty of Gaucho is, if your waiter is on-form, you can ask their advice about what's really good at the moment. They really know what they're talking about and it's not unusual to find out they've got something slightly different available on that day.
Same applies to cocktails, I warn you...
I'd go for the Chateau Briand or the Rib Eye definitely from Gaucho!
Flank and skirt are good for marinading and pounding and making a sandwich.
Ribeye > sirloin > rump, but all three can be fantastic if cooked right. I've had sirloin that had amazing marbling and was absolutely delicious. I think that was in Texas.
Another vote for Ribeye from me, and contrary to some opinion I find it should be done medium to slightly above medium in order to caramalise the fat and ensure it soaks in to the meat and brings out the flavour.
So clever my foot fell off.
Gaucho's is one of my favourite restaurants, - can't go wrong really... - I do love their marinaded cuts. Enjoy
I watched a repeat of John Torode's visit to Argentina and their steak eateries. Mostly huge wood-fired barbies and giant lumps of meat, one called elsewhere a Tomahawk. Must have weighed 3Kg and cost a bomb. It looked fantastic. Done for over an hour at temperatures a normal oven could only dream about. Sort of well-done but pink and really easy to cut.
Shame that 80% of Argentinian beef is now grain-fed like the Americans do, where the cattle live in bare enclosures and are fed on soy. Grass fed every time.
Ribeye & Malbec. Nothing else comes close.
Gauchos is brilliant. I find their Rump to be the best of all I've tried there. They have starters that are excellent as well; try the ceviche, it's really good.
Thanks
I can't believe the response to this thread, it sounds like a resounding vote for the rib-eye so unless something really catches my eye I think I'll be on one of those. A big one as well, with plenty of sides! No work the day after, I intend to abuse myself!
Thanks to all.
Screw the pomp and ceremony, for me a nice lean rump served blue and a bottle of Blaufrankish. But to be fair, steak is great pretty much whatever the cut and a nice red wine is a nice red wine, so just enjoy yourselves and happy anniversary.
This works for meRibeye (or T-bone) and Malbec for me
Ribeye FTW!
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I found Gaucho to be overpriced , pretentious and very poor cuts , would never go back ! ( one near Tower Bridge )
This thread has been very informative and congrats OP on the anniversary.
So basically if I read it right, i should get the Gaucho Burger with the Merlot?
First of all, congratulations on the anniversary - I am a huge fan of Gaucho and have been to almost all of their locations, nationally and internationally.
I will say, that the Manchester branch is by far my favourite.
Without reading all of the replies, I highly recommend the Rib Eye - The mash potato and brocoli are great also.
If however, you are feeling hungry - I would recommend looking at the Sample Platter that they offer - I usually get this when I go as you get all 4 main cuts of beef (4x300g) - Perfect to split between two of you and works out just a little more expensive than doing your own 300g each.
Don't fill up on the cheesy bread rolls - They are to die for!
Enjoy - I am jealous!
I always go for the fillet and can highly recommend the Vina Patricia Malbec. It is from their own vineyards and well worth trying for anyone who hasn't already!
All the best,
Paul
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